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June Means New Potatoes

If May is the month of asparagus, then June must be dedicated to new potatoes. Loose-skinned and waxy they are very different to main crop varieties with their need to be peeled and their heavier, often floury flesh.

New potatoes are best eaten fresh so just lift enough for a meal, keeping any overs in the fridge for up to a week. When ready to use wash them under a tap rubbing off the worst of the loose skin. Leave the potatoes whole, only halving any particularly big ones.
Wonderful hot or cold new potatoes can be boiled, steamed, baked and roasted.


With many thousands of potato varieties here’s just a few of the most popular for eating “new”:
Carlingford  Charlotte  Colleen  International Kidney
Foremost  Vivaldi   Rocket  Jazzy
Maris Peer  Lady Christl  Ostara

Recipe Ideas

Boiled or Steamed

First scrub and boil the potatoes in salted water for about 15 minutes. When a slim knife slips easily into the flesh the potatoes are ready. Drain and leave in the colander for a few minutes to dry. Then:
• Mix together some Greek yoghurt, lemon, finely chopped garlic and mint. Place everything in one bowl and gently stir until the potatoes are all coated. Tuck in!
• Melt butter in a pan, add finely chopped garlic and some chopped parsley, mint chives. Then toss the potatoes in the butter and serve.
• Slightly over-cook the potatoes, crush them with the back of a fork and then return them to the pan with some olive oil and chopped chilli. Heat gently then remove from the heat and stir in a spoonful of Greek yoghurt and plenty of chopped parsley.
• Slice the potatoes and add to beaten egg with some parsley, peas, chopped onion and carrot. Pour into an oiled pan and grill until set.
• Stir in some pesto and fresh mint for a quick yet tasty side dish
• Use as the main ingredient in a veggie curry

Roasted or Baked

Toss in seasoned olive oil and roast in a baking tray or bake wrapped in baking parchment – both methods will take about 40 minutes. Then:
• About half-way through cooking add crushed garlic, some thyme and rosemary sprigs and the zest and juice from a lemon. Mix well and return to the oven.
• About half-way through cooking add diced chorizo, diced red pepper, chopped garlic and a splash of balsamic vinegar. Mix well and return to the oven.

What other ingredients work well with new potatoes?

Tomato   Kale  Artichokes  Chili  Leeks
Cauliflower  Garlic  Mint   Thyme  Rosemary
Dill   Basil  Parsley   Onion  Lemon
Cream   Saffron  Cheese   Eggs  Oily Fish

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